Stuffed Eggplant
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 310.7
- Total Fat: 9.0 g
- Cholesterol: 81.0 mg
- Sodium: 435.5 mg
- Total Carbs: 33.1 g
- Dietary Fiber: 5.8 g
- Protein: 26.8 g
View full nutritional breakdown of Stuffed Eggplant calories by ingredient
Introduction
This is delicious! This is delicious!Number of Servings: 4
Ingredients
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1 large eggplant
1 lb ground turkey
1 onion, medium chopped finely
2 bell peppers, small chopped
1 can tomato sauce
1 tbs grated Parmesan
salt, pepper & garlic powder to taste
Directions
1. Cut eggplant in half lengthwise and scoop out center leaving just a little around the edge.
2. Cut up eggplant center into small cubes. Lightly brown meat. Season meat a bit with salt, pepper and a garlic powder. Add vegetables and cook until tender adding more seasoning to taste. Add about 1/4 cup of the tomato sauce when it's almost ready. Add 1 cup of cooked rice (left over rice is good). Stir well
3. Fill eggplant shells pour the tomato sauce over the eggplants - put a little olive oil in the bottom of the pan, and place stuffed eggplants in pan. Sprinkle with grated Parmesan.
4. Cover pan with lid or foil, and bake for 30 minutes at 350 f or 180 c.
2. Cut up eggplant center into small cubes. Lightly brown meat. Season meat a bit with salt, pepper and a garlic powder. Add vegetables and cook until tender adding more seasoning to taste. Add about 1/4 cup of the tomato sauce when it's almost ready. Add 1 cup of cooked rice (left over rice is good). Stir well
3. Fill eggplant shells pour the tomato sauce over the eggplants - put a little olive oil in the bottom of the pan, and place stuffed eggplants in pan. Sprinkle with grated Parmesan.
4. Cover pan with lid or foil, and bake for 30 minutes at 350 f or 180 c.
Member Ratings For This Recipe
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AMELIA8
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JESSBLUE22
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UGITALOKITA
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NXL100
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PICKIE98